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jack fruit coconut crème brûlée

In spite of the pulpy fibrous texture of the jackfruit the crème brûlée had a smooth silky texture and melted in the mouth. The combined flavour of the jack fruit and coconut was amazing and the taste was just divine!
Course fusion cooking
Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Fouzia Husainy


  • 1 X 238ml can jack fruit
  • 2 cups coconut milk A Taste of Thai brand
  • 1/3 cup sugar
  • 6 egg yolks
  • 4 teaspoons sugar pour bruler
  • 4 Ramikins


  1. Pre heat the oven to 350 degrees Centigrade. Take the jack fruit pulp from the can after discarding the syrup and rinse in tap water. Using a blender first blend it to a paste then add the 2 cups of thick and creamy coconut milk by pouring through the spout slowly till you get a smooth and creamy texture. Do not over blend as the coconut creme in the milk might turn into coconut butter.
  2. Break open the eggs and separate the whites from the yolks. Reserve the whites to use later for something else.
  3. Whisk the egg yolks with the 1/3 cup of sugar well.
  4. Add the jack fruit coconut mixture to the egg yolks and sugar. Whisk well to get a smooth blend.
  5. Pour this mixture in the ramekins and set them in a bain-marie (water bath) which helps in absorbing the heat and distributing it gently and evenly around the custard. You could do this by placing the ramekins in a roasting pan at least 2 inches apart from each other.
  6. Then pour boiling water into the roasting pan till it reaches two thirds of the ramekins. Care should be taken not to splash the water into the ramekins.
  7. Bake for 28 – 30 minutes (mine took that long) till the sides are set and the centre is a bit jiggly when you shake them.
  8. Remove the roasting pan carefully from the oven wearing gloves. Then transfer the ramekins to a cooling rack with the help of tongs.
  9. Allow them to cool completely for 2 hours. Then cover lightly with plastic wrap and put them in the fridge to chill.
  10. Sprinkle a teaspoon of very fine sugar over the chilled custard after wiping the sides and dabbing lightly in the centre to remove any moisture. You could use a blow torch to scorch the top layer which is actually the conventional way. But since I do not have it, I used the broiler method instead. The result was good enough.
  11. Wrap the ramekin with tin foil and place it under the broiler and set it on high. When it turns brown remove it immediately and place it in a bowl of cold water with ice for 5 minutes before serving.
  12. The top of the custard becomes hard and crunchy and you would hear a sound when you tap it with a teaspoon. When you serve the top layer should be warm and crunchy but the custard inside should be cold. Enjoy!